Deep-fry

Can be prepared in 45 minutes or less.

(Deep-Fried Potato Croquettes)

Can be prepared in 45 minutes or less.

This recipe was inspired by the wonderful handmade chips once served in the bar of the Hôtel Lancaster in Paris.

To make the lacy fried pastries called rosettes, you will need a rosette iron, which comes with decoratively shaped attachments such as stars and flowers. The pastries are made by dipping the rosette iron into the batter and then into hot oil.

Bilko's spice mix is a closely guarded secret, but Donna King shared with us its fundamental ingredients as well as the basic technique—a long marination, at least 24 hours. This results in some of the juiciest chicken we've ever eaten. The chicken must also rest five or ten minutes after being dredged in the seasoned flour to, as King told us, "get doughy." The Bon Ton recipe calls for Ac'cent (monosodium glutamate) in both the marinade and the dredging mixture. We tested it with and without, and the chicken mainly tasted saltier with the Ac'cent, which some people preferred.

This recipe was inspired by the irresistible onion rings served at two classic New York City restaurants, Lindy's and Junior's. We tested the rings with both vegetable shortening and oil; although both yield a crisp, crunchy coating, our food editors preferred the fuller flavor the shortening imparts. For dramatic effect, we only used the larger rings of the onion, but feel free to use the smaller ones, too. Active time: 1 hr Start to finish: 1 1/2 hr

These little quesadillas are made with masa rather than packaged tortillas.

We tested this recipe with both stone-ground and regular "old-fashioned" grits; we liked the stone-ground best here because of its pronounced corn flavor and appealing texture. If you already have the "old-fashioned" type on hand, it's a fine substitute. Simply follow our procedure and disregard the cooking instructions on the package.

Baccalà Fritto Active time: 30 min Start to finish: 3 days (includes soaking)

These hors d'oeuvres—a dressed-up version of shrimp toasts—are adapted from a recipe by Chinese cooking authority Nina Simonds, a longtime contributor to our pages.

Ripe plantains have peels that are almost completely black whereas the firm-ripe ones called for in this recipe are mottled black and yellow. Can be prepared in 45 minutes or less.

Active time: 10 min Start to finish: 10 min

Active time: 30 min Start to finish: 30 min

This recipe makes very dark, mahogany-colored drumsticks. Can be prepared in 45 minutes or less.